1 lb. Ground Turkey or Chicken (I prefer turkey for the flavor!)
½ Cup of Seasoned Breadcrumbs
¼ Cup of Parmesan or Romano Cheese
1 Egg
1 Lemon, zested
3-4 Cloves of garlic, finely minced
2 Tbsp of Parsley, minced
Salt and Pepper
3-4 Tbsp of Butter
1 Shallot, thinly sliced
2 Cloves of garlic, finely minced
2 Tbsp of Flour
Splash of White Wine (optional)
1 Cup of Chicken Broth
½ Lemon, juiced
Capers
Parsley, to garnish (optional)
Instructions
Combine ground turkey, seasoned breadcrumbs, parmesan cheese, egg, lemon zest, minced garlic and parsley and salt and pepper in a large bowl. Use your hands to mix the ingredients until just blended, then using a tablespoon, scoop and roll the mixture into meatballs. Repeat until you have roughly 20 small sized meatballs.
You can cook the meatballs in a pan with a little bit of olive oil over medium heat until they’re browned and cooked through. Or you can place the meatballs in an air fryer, and cook at 390 degrees for about 12 minutes, until they reach an internal temperature of 165 degrees.
(At this point, you can start making the piccata sauce if you’re ready to eat right away or save the meatballs in the fridge until you’re planning to eat later!)
To make the sauce, melt the butter in a wide pan and add in the shallots and garlic. Sauté until the shallots soften and the garlic starts to caramelize on the bottom of the pan.
Whisk in the flour to the buttery mixture until it’s dissolved, and then add a splash of wine to deglaze the pan. Stir in the chicken broth and lemon juice and continue to whisk until the sauce begins to slightly thicken.
Toss in the cooked meatballs and capers. Add as many capers as you’d like to taste – their briny flavor can be robust, so add them slowly and incorporate more as needed.
Finish with fresh parsley and cracked black pepper and serve over pasta if that’s your thing! (It’s my thing!)
Recipe by DomestikatedLife at https://domestikatedlife.com/2024/01/24/air-fryer-easy-chicken-piccata-meatballs/